Butterscotch panna cotta with pear sorbet (Mark Southon)

Pear sorbet

• 4 pears, ripe, peeled, halved and cored (approx. 600 g - see Tips)
• ½ vanilla pod, seeds scraped and reserved
• 4 tsp lemon juice
• water, for sous vide
• 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder (see Tips)
• 120 g caster sugar

Butterscotch panna cotta

• 3 gelatine sheets
• ice cold water, for soaking (approx. 350 g)
• 70 g brown sugar
• 90 g golden syrup
• 325 g pouring (whipping) cream
• 150 g milk

Caramel sauce

• 100 g brown sugar
• 100 g thickened cream
• lemon juice, a few drops
• hokey pokey (honeycomb), to serve (see Tips)
• fresh raspberries, to serve
• fresh mint, leaves only, to decorate (optional)